It was one of those golden-hour evenings—the kind where the sun hangs low, casting warm rays across the yard and the scent of something delicious starts drifting from the grill. A few friends were over for a casual get-together, and someone brought out a stack of foil packets. No one knew what was inside, but they were puffed up and sizzling.
When we finally peeled them open, the smell was incredible—sweet pineapple mingling with smoky BBQ, juicy chicken nestled in colorful peppers and onions. It was the kind of meal that felt effortless yet unforgettable. Every bite brought a little surprise—some tang, a hint of heat, a burst of sweetness. Everyone asked for seconds.
That’s when these Hawaiian BBQ Chicken Foil Packets became a regular in my rotation—perfect for grilling season, yes, but honestly good all year round. Easy to prep, fun to unwrap, and bursting with that tropical-meets-backyard flavor combo.
Short Description
A flavorful mix of juicy chicken, sweet pineapple, bell peppers, and smoky BBQ sauce wrapped in foil and cooked to perfection—on the grill or in the oven. These Hawaiian BBQ Chicken Foil Packets are a summer-inspired dinner favorite.
Key Ingredients
- 4 boneless, skinless chicken breasts or thighs (about 1½ lbs)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- ½ red onion, thinly sliced
- 2 cups pineapple chunks (fresh or canned, drained)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional)
BBQ Sauce Blend:
- ½ cup BBQ sauce
- 2 tbsp pineapple juice
- 1 tbsp soy sauce or coconut aminos
- 1 tbsp brown sugar or honey (optional)
- ½ tsp ground ginger or 1 tsp freshly grated ginger
Optional Garnishes:
- Chopped green onions
- Fresh cilantro or parsley
- Lime wedges
- Toasted sesame seeds
Tools Needed
- Sharp knife and cutting board
- Mixing bowls
- Heavy-duty aluminum foil
- Grill or oven
- Baking sheet (for oven option)
- Tongs
Cooking Instructions
Step 1: Prep your veggies and pineapple
Slice the peppers, onions, and pineapple into bite-sized pieces. Set aside.
Step 2: Mix the sauce
In a bowl, whisk together BBQ sauce, pineapple juice, soy sauce, brown sugar, and ginger. Taste and adjust for sweetness or spice.
Step 3: Season the chicken
Pat the chicken dry and season with salt, pepper, garlic powder, and smoked paprika.
Step 4: Assemble the foil packets
Lay out four large pieces of foil. Place a chicken breast in the center of each. Top with bell peppers, onion, and pineapple chunks. Drizzle each with a bit of olive oil and spoon over the BBQ sauce blend.
Step 5: Seal them up
Fold the foil around the ingredients to create a sealed packet. Make sure they’re well-wrapped to keep in the steam and juices.
Step 6: Cook!
Grill: Place packets on medium-high heat. Cook for 20–25 minutes, flipping halfway through.
Oven: Preheat to 400°F. Place packets on a baking sheet and bake for 25–30 minutes.
Step 7: Serve and garnish
Let them rest for a minute or two before carefully opening—watch out for steam! Garnish with green onions, herbs, sesame seeds, or a squeeze of lime. Serve over rice, quinoa, or enjoy straight from the foil.
Why You’ll Love This Recipe
- All-in-one foil meal = minimal cleanup
- Juicy chicken + sweet pineapple = flavor explosion
- Perfect for BBQs, weeknights, or meal prep
- Customizable with your favorite veggies or sauces
- Naturally gluten-free and dairy-free
Mistakes to Avoid & Solutions
1. Chicken drying out
→ Solution: Don’t overcook. Use a meat thermometer to check for 165°F.
2. Foil tearing or leaking
→ Solution: Use heavy-duty foil or double wrap.
3. Too much liquid inside
→ Solution: Drain canned pineapple well. Fresh works best for less water.
4. Uneven cooking
→ Solution: Use evenly sized chicken breasts or pound them to uniform thickness.
5. Burnt spots on the grill
→ Solution: Cook over indirect heat or rotate packets halfway through.
Serving and Pairing Ideas
- Serve with coconut rice, jasmine rice, or quinoa
- Pair with grilled corn, mango salsa, or a cucumber salad
- Drinks: iced tea, pineapple lemonade, or tropical mocktails
Storage & Reheating Tips
Refrigerate: Keep leftovers in an airtight container for up to 3 days.
Freeze: Cooked packets can be frozen (remove foil first) for up to 2 months.
Reheat: Warm in the oven at 350°F for 10–15 minutes or in the microwave in 1-minute bursts.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Thighs are juicy and perfect for grilling—just adjust cook time slightly.
Can I prep these ahead of time?
Absolutely. Assemble the foil packets and refrigerate for up to 24 hours before cooking.
Can I make these without pineapple?
Sure. Swap in mango or peach slices—or skip the fruit for a more savory take.
Can I bake all the packets together?
Yes! Use a large baking sheet and space them out so they cook evenly.
Tips & Tricks
- Lightly oil the foil before assembling to prevent sticking
- Add a pinch of red pepper flakes or sriracha for a kick
- Make extra sauce for drizzling before serving
- Slice chicken after cooking for easier eating and presentation
- Keep the foil packets on a tray while grilling to prevent flare-ups
Recipe Variations
Spicy Korean BBQ Version
Use gochujang instead of BBQ sauce, and add sesame oil, soy sauce, and green onions.
Tropical Tofu Packs
Swap chicken for tofu, and add zucchini and shredded coconut for a vegetarian option.
Southwest Style
Use chipotle BBQ sauce, black beans, corn, and cilantro for a smoky twist.
Sweet Teriyaki
Replace BBQ sauce with teriyaki glaze and garnish with sesame seeds and nori strips.
Final Thoughts
These Hawaiian BBQ Chicken Foil Packets bring a sunny, laid-back vibe to your dinner table—no matter the season. They’re flavorful, fuss-free, and endlessly customizable. Whether you’re firing up the grill or heating up the oven, this is one of those go-to recipes that makes life easier and tastier.
Try it once, and you might just keep foil stocked year-round.